Falafel! It’s one of my all-time favorite snacks. This homemade falafel recipe has hundreds and hundreds of positive reviews. Why? Because it’s just that delicious!
Making authentic, traditional falafel is an interesting process, and it may be brand new to you. Never fear! I am here to walk you through each step, so you can achieve crispy, tender, tasty falafel every single time.
What is Falafel?
Falafel are crisp and delicious deep-fried legume fritters made with beans, spices, onions, and herbs. Legumes are well-soaked, then ground up and mixed with other ingredients. Next, the mixture is formed into small balls or patties, then fried in hot oil. The pre-soaked legumes are cooked during the frying process.
Most falafel today is made with chickpeas (aka garbanzo beans). However, in Egypt and other areas of the Middle East, fava beans are the legume of choice. It is often served alongside other popular regional Mediterranean recipes like hummus, as well as shawarma made from lamb or chicken.
The History of Falafel
This Middle Eastern food has a very long history. The word falafel may descend from the Arabic word falāfil, a plural of the word filfil, meaning “pepper.” Legume fritters, including versions made with fava beans and lentils, have existed in the Middle East for thousands of years.
According to The Encyclopedia of Jewish Food, written by my friend Gil Marks: “The first known appearance of legume fritters (aka falafel) in the Middle East appears to be in Egypt, where they were made from dried white fava beans (ful nabed) and called tamiya/ta-amia (from the Arabic for ‘nourishment’); these fritters were a light green color inside. Many attribute tamiya to the Copts of Egypt, who practiced one of the earliest forms of Christianity. They believed that the original state of humankind was vegetarian and, therefore, mandated numerous days of eating only vegan food, including tamiya.”
Likewise, the Torah, the Song of Songs, the Mishnah, and the Talmud all mention deep-fried lentil fritters, known as “ashishim.” This means early forms of falafel were enjoyed in this region since biblical times, at least. That’s some pretty ancient falafel!
Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete details!
- Chickpeas – I use chickpeas because they’re easy to find, and they’re tasty! Follow my tips to cook and soak dried chickpeas. Do not use canned chickpeas; they will not give you the proper result – you need to start with uncooked chickpeas. If all you have on hand are canned chickpeas, try this very delicious and falafel-like spicy panko chickpea patties recipe instead!
- Onion and Garlic – These ingredients add a pungent, sweet, savory taste. I like white onion, but yellow onion will also work. Then, I use roasted garlic cloves for extra depth.
- Herbs and Spices – Fresh parsley, salt, ground cumin, ground coriander, black pepper, cayenne pepper, and ground cardamom create the warm, savory flavor found in falafel recipes all over the world.
- Flour – Use all-purpose flour or chickpea flour to keep this recipe gluten-free. This absorbs any excess moisture and helps the falafel balls hold their shape.
- Leaveners – I use baking soda in the soaking water for the chickpeas to help soften them. You can also add baking powder in the falafel balls. This helps to create super tender, fluffy falafel.
- Oil – Use a neutral oil with a high smoke point for frying. I prefer avocado oil, but grapeseed oil, sunflower oil, canola oil, and peanut oil all work.
How to Make Authentic Fried Falafel Balls
Homemade falafel can be a little time-consuming. So, make sure to read through the entire recipe and plan ahead accordingly!
- Soak the chickpeas. Submerge the chickpeas in cold water, and add baking soda. Cover the bowl, and chill in the fridge for at least 12 hours or ideally up to 24 hours. This helps soften them, making them easy to blend.
- Combine and blend. Drain and rinse the chickpeas. Then, add them to a food processor along with the other ingredients. Pulse until a rough, coarse meal forms. Stop and scrape the sides of the bowl as needed to ensure all the ingredients are well incorporated. Be careful not to overprocess! The mixture should have a paste-like consistency, but shouldn’t be so smooth that it turns into hummus.
- Chill. Transfer the chickpea mixture to a bowl, and stir with a fork to remove any remaining chunks. Then, cover and refrigerate for 1-2 hours.
- Fry. Heat oil in a skillet over medium heat. In the meantime, portion the falafel mixture into equal-sized balls or slider-shaped patties. Then, fry on each side until golden brown, working in batches as needed. Drain them on a paper towel-lined plate, and enjoy!
Tori’s Tips for the Best Crispy Falafel Recipe
- Divide the mixture. If you have a small food processor, divide the falafel ingredients in half before pulsing.
- Use a deep fry or candy thermometer. The ideal temperature to fry falafel is between 360 and 375 degrees Fahrenheit. The best way to monitor the temperature is to use a deep fry or candy thermometer to check the oil before frying.
- Portion evenly. I like to use a tablespoon or a falafel scoop to portion the falafel balls into equal-sized pieces and roll them between wet hands.
- Test a single falafel before frying the rest. I like to fry a test one in the center of the pan. If the oil is at the right temperature, it will take 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot, and your falafels will not be fully cooked in the center. Cool the oil down slightly and try again.
- Add flavor. I like to dip my falafel balls in sesame seeds before frying for a little extra crisp and nutty taste. However, I’ve also tested different flavor variations, adding chopped parsley or fresh cilantro or turmeric, and they all taste great. (See the recipe card below for details!)
Serving Ideas
My favorite way to serve homemade falafel is as a falafel sandwich. To do so, I use flatbread or slice warm pita bread in half to form two “pockets.” Then, I stuff them with the falafel balls and add-ons such as tahini sauce, Israeli salad, hummus, baba ganoush, or tabouli, and vegetables like shredded lettuce, tomatoes, red onions, and dill pickles.
Sometimes I also like to add sprouts, cucumber slices, roasted peppers, roasted eggplant slices, sunflower seeds, French fries, feta cheese, and yogurt or tzatziki for extra taste and texture.
Or, start with a large bowl and a base of lemony saffron couscous, cauliflower couscous, quinoa, or saffron rice, then add fresh veggies and all your favorite toppings.
Falafel balls are also great to serve as an appetizer or side dish with dips and main courses. Or, add them to a mezze platter for a party spread.
Falafel
Ingredients
- 1 pound dry chickpeas (also known as garbanzo beans) – you must start with dry, do NOT substitute canned, they will not work!
- 1/2 teaspoon baking soda
- 1 small onion, roughly chopped
- 1/4 cup chopped fresh parsley
- 3-5 cloves garlic (I prefer roasted garlic cloves)
- 1 1/2 tablespoon flour or chickpea flour
- 1 3/4 teaspoon salt
- 2 teaspoon cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Pinch of ground cardamom
- 1 teaspoon baking powder (optional – makes the falafel more fluffy)
- Vegetable oil for frying – avocado oil, grapeseed oil, sunflower oil, canola oil, and peanut oil all work well (I prefer avocado oil)
Instructions
- One day ahead: Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Add 1/2 tsp of baking soda to the water and stir; this will help soften the chickpeas. Cover the bowl and let them soak overnight in a cool, dark place or chill in the refrigerator. The chickpeas should soak at least 12 hours and up to 24 hours, until tender (change soaking water for fresh water after 12 hours).
- They will double in size as they soak – you will have between 4 and 5 cups of beans after soaking.
- Drain and rinse the chickpeas well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour or chickpea flour (use chickpea flour to make gluten free), salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom. Note: if you have a smaller food processor, you will want to divide the ingredients in half and process the mixture one batch at a time.
- Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process until the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that… but don't over-process, you don't want it turning into hummus!
- Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir; this will make the texture more even throughout. Remove any large chickpea chunks that the processor missed.Cover the bowl with plastic wrap and refrigerate for 1-2 hours.Fill a skillet with oil to a depth of 1 ½ inches. Use cooking oil with a high smoke point (oil suggestions can be found in the ingredient list). Heat the oil slowly over medium heat. The ideal temperature to fry falafel is between 360 and 375 degrees F; the best way to monitor the temperature is to use a deep fry or candy thermometer. After making these a few times, you will start to get a feel for when the oil temperature is "right."Meanwhile, form falafel mixture into round balls or slider-shaped patties using wet hands or a falafel scoop. I usually use about 2 tbsp of mixture per falafel. You can make them smaller or larger depending on your personal preference. The balls will stick together loosely at first, but will bind nicely once they begin to fry.
- If the balls won't hold together, place the mixture back in the processor again and continue processing to make it more paste-like. Keep in mind that the balls will be delicate at first; if you can get them into the hot oil, they should bind together and stick. If they still won't hold together, you can try adding 2-3 tbsp of flour or chickpea flour to the mixture. If they still won't hold, add 1-2 eggs to the mix. This should fix any issues you are having.Before frying my first batch of falafel, I like to fry a test one in the center of the pan. If the oil is at the right temperature, it will take 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot and your falafels will not be fully cooked in the center. Cool the oil down slightly and try again.
- When the oil is at the right temperature, fry the falafels in batches of 5-6 at a time until golden brown on both sides. Once the falafels are fried, remove them from the oil using a slotted spoon. Let them drain on paper towels.
- Serve the falafels fresh and hot; they go best with a plate of hummus and topped with creamy tahini sauce. You can also stuff them into a pita.
- SESAME FALAFEL VARIATION: After forming the balls or patties, dip them in sesame seeds prior to frying. This will make the falafel coating crunchier and give it a slightly nutty flavor.
- HERB FALAFEL VARIATION (GREEN FALAFEL): Add ½ cup additional chopped green parsley, or cilantro, or a mixture of the two prior to blending.
- TURMERIC FALAFEL (YELLOW FALAFEL): Add ¾ tsp turmeric to the food processor prior to blending.
- HOW TO MAKE A FALAFEL PITA: Making a falafel pita is actually really simple. The two main ingredients are pita bread and falafel. Cut the pita bread in half to form two “pockets.” Each pocket is a serving size. Stuff the pocket with falafel, as well as any add-ons you fancy.Here are some traditional add-ons that can be added to your pita: tahini sauce, shredded lettuce, diced or sliced tomatoes, Israeli salad, onions, dill pickles, hummus, tabouli.Here are some less traditional add-ons that are also tasty: sprouts, cucumber slices, roasted peppers, roasted eggplant slices, sunflower seeds, french fries, feta cheese, yogurt, tzatziki.
NOTES
Nutrition
tried this recipe?
Let us know in the comments!
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FAQs
This recipe is best served right away. However, you can store cooked leftovers in an airtight container in the fridge for 2-3 days.
I’ve never tried freezing this recipe, but some readers have had good luck with freezing both the uncooked chickpea mixture and the cooked falafels.
Personally, I don’t like baking this recipe, finding that it tends to dry out. However, if you want to give it a try, prepare and shape the falafel dough into patties as usual.
Then, arrange them on a greased or parchment-lined baking sheet, and brush the top of each falafel patty with extra virgin olive oil. Bake in the oven at 400 degrees Fahrenheit for 20-25 minutes, turning halfway through, until golden. If you read through the comments, you’ll see tips from some readers who have tried this method with some success.
I made this in the summer, it turned out amazing! Have you tried baking the falafel in the oven?
Step 5 says Cover the bowl with plastic wrap and refrigerate for 1-2 hours. Would I get the same results if I refrigerate overnight instead of 1-2 hours. I was hoping to make these for a quick weeknight meal. Thank you!
Thanks Tori for the recipe. I’ve made this recipe several times now. I add more of the spices and some sumac. I bake the falafels and the come out great. We all love them! Will always use your recipe.
Hi,
Just made this falafel recipe and I am pleased with the results. The recipe makes so much, however, that I am wondering if some of the falafel can be frozen for later use. If so, how would that be done?
Thank you,
Smc
These are absolutely the best falafels! Thanks for this recipe. at first attempt I made 2 and they fell apart but a few more pulses in the food processor and they were just perfect. I made a falafel bowl with quinoa tossed with olive oil, fresh lemon, parsley, cilantro, diced carrrots and kalamata olives, diced cukes, diced tomatoes, thinly sliced red cabbage, shredded red leaf lettuce and a heaping spoon of hummus topped with a few drizzles of Trader Joes Goddess dressing (tahini based). I have some pictures too 🙂
Thank you so much for this recipe! I just made them for the first time and they turned out perfect (even though I forgot to chill the mixture first). I can’t believe how easy they were to make! I rolled them in sesame seeds and shallow fried in organic rapeseed oil and they were the best falafel I’ve ever tasted – even approved by my little fussy eater too! ?
How many cups of soaked chickpeas go into the food processor?
Tori, just found this recipe and as a big lover of falafel which I first had in Egypt many years ago I’m really looking forward to trying it. I was wondering, is there any reason these can’t be done in the oven as opposed to frying? Thanks, Linda
Thanks for your input Tori.
The thing that l had specifically noticed was that when they were placed into the 300 F oil the oil began to bubble up furiously unlike my previous (successful) attempt. This led me to believe there may have been too much moisture in the mix or the oil too hot.
I will be making another batch and will do as l had done previously freezing 1/2 my peas for future use just to see if that is the issue and make the balls a bit drier when using the frozen peas.
Thanks for adding the oil temps but l believe l was within the limits.
I would have reprocessed the frozen batch but had coated the balls in sesame seed so l decided to bake them in the oven …not my idea and they were too dry when baked.
Tori,
I had previously made your falafel recipe and it was absolutely fabulous!
My first issue came when l could find no cooking oil temperature so l just set it around 260 degrees but of coarse it drops when the falafels are added but all came out well.
I had soaked and prepared the chic peas for two batches but only made one the other 3 cups of peas l placed in a zip bag and froze.
Now l used that second batch the other day and thawed the peas prior to assembling the recipe but when l placed the balls in the frying oil they bubbled up rapidly and basicly just disintegrated into the oil, which l had brought up to 300 degrees.
Could it be there was too much moisture in them?, they formed up and held together well but when they hit the oil ….
It was a bit of an embarrassment as l was preparing them for a small dinner party and that was a complete flop.
I know l will make them again but wanted your thoughts on what may have went wrong.
Regards
Dave
Hi Dave. Sorry you had trouble this time! The ideal temperature to fry falafel is between 360 and 375 degrees F. I’m not sure if the temp you used is celsius or Fahrenheit. If it was 260 Fahrenheit, it was far too low. If the oil is not hot enough, the falafels will not “bind” when they hit the oil. There are ways to test the oil temp as noted above, but I will add the temp to the recipe for further clarification. As for the pre-soaked and frozen beans, I have not frozen and defrosted soaked beans for this recipe before. I wouldn’t think it should be a problem, but can’t be certain. I really think oil temp is the culprit here.
Oh l had forgot to ask..about soaking the peas..do you remove the skins or just process them? I have done both and prefer to remove skin when making hummus but not sure about with falafels?
Dave
Hi Dave, no need to remove the skins for falafel. 🙂 Please report back on your next batch, would love to know if freezing was indeed the issue!
Will Do and thanks again!
Tori! It was the oil temperature! Being Canadian and living in Florida for half the year l do get confused between Celsius and Fahrenheit. I am preparing a double batch today and was just reading the thermometer and just realized that l was referencing a mark on the thermometer and not the actual temperature..DUH?
I am loving these and my last successful batch l had made them a bit larger so as not to be too crunchy. I love the fact that you can mix up the recipe with tumeric or cilantro ,sesame seeds etc. Todays batch l have added some spring onions and a bit of cayanne pepper. Can’t wait! Oh the freezing of the chic peas made no difference, you just have to let them air dry a bit to remove any accumulated moisture from the freezing!
Great! Glad it worked out for you 🙂
Thx
Fantastic we made it and sticking with these falafels??
JKL Norway
Hello Renee,
Thanks for the amazing recipe!! I just made them and they were absolutely amazing. My sister thinks they were a little too spicy but I can adjust that in the next batch.
I made them all, let them cool down and freeze them. They make the most wonderful snack or late dinner.
This recipe is fantastic. I have made a few kinds of Tori’s falafel now to put on a Meze plate for friends. It suits the gluten free, paleo, vego, vegan people, everyone, and is delicious! If you follow Tori’s advice, they turn out prefect every time and wont fall apart…. I have had a few disasters in the past, mostly with canned chickpeas! Thanks Tori for the recipe and excellent photographic tutorial, totally love your website by the way, it’s by far my favorite cooking one (k)
Thank you so much Lauren! I appreciate your kind comment.
I live in Antwerp Belgium and so, I love real good falafel with perfect garlic sauce and hot onions..
I look forward to try this recipe.
Thanks for sharing it.
Kind Regards,
Patrick
Totally fascinated by hummus (a recent discovery for this 70yr old) and then tasted falafel. Now, I am really fascinated ! Simple must learn to prepare both myself. Found your site and I must say that your presentation of the recipe (falafel) is clear and easy to understand. PS. Like many older citizens, we are moving toward vegetarian because we cannot tolerate statins (cholesterol drugs). Our diets, by necessity, are being grossly altered. The surprise is that we are pleasantly surprised how much we enjoy the foods (most) and some new spices (oh yeah) and we are having some FUN ! Thank you for this site! From NE Tennessee USA
So happy to hear it is helpful Renee!
Nice recipe. I always see recipes where they use canned chickpeas that are cooked. I like to see small techniques such as yours. I have a question. How many individual falafels does this recipe make? It says 6 servings but somewhere else it says 30 -34 balls. Just curious because I’m planning a vegan dinner party and I want to make these.
The recipe makes 30-34 falafel balls and assumes around 5 balls per serving. Canned chickpeas won’t cut it; try this method, I think you’ll be pleasantly surprised. Enjoy!
Absolutely love this recipe
Absolutely fantastic flavors. I found a good mix with the herb falafel and adding tumeric. And since I usually forget to soak the chickpeas every time, I do a quick soak by boiling them for 5 minutes, cover, then let them sit for 2 hours. Rinse and then dry them and they are good to go. I found baking them is less time consuming as well. I usually make 3 batches and freeze them for meal prep.
These are very good – perfection!!! Very authentic healthy flavour. I lightly sautéed them in a little EVO and there were great.
Thanks so much for sharing.
Hi, I am so excited to try this recipe. My question is about soaking the beans. Will they become soft like canned beans or stay a little hard? Do I soak in cold water or warm?
They will not be as soft as cooked beans after soaking, but they will be somewhat tender. Soak in cold or room temperature water.
Made half the recipe. The falafel came out superb. Thanks for the tip on testing the temperature of the oil. The first one was undercooked so I was glad I tested.